Sweet Potato Peanut Butter Tempeh Soup

This Sweet Potato Peanut Butter Tempeh Soup is rich and decadent - creamy peanut butter and soft sweet potatoes create a silky smooth fall soup that is so satisfying. Add tempeh for some plant-based protein and a balanced meal.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

2

Prep:

10

minutes

Cook:

25

minutes

TOtal:

35

minutes

Ingredients

  • 5 Cloves Garlic, minced
  • 1 Red Onion, diced
  • 1 Medium Sweet Potato, diced
  • 1 Can Coconut Milk
  • 1 ½ Cups Vegetable Broth
  • ½ Cup Creamy Peanut Butter
  • ½ Teaspoon Cayenne
  • Salt and Pepper, to taste
  • 1 8-ounce Block Tempeh, crumbled
  • Peanuts and Parsley, to serve

Instructions

  1. In a large pot sauté the onion and garlic over medium heat for 2-3 minutes, until soft. Use a splash of vegetable broth if necessary to prevent sticking.
  2. Add the sweet potato, coconut milk, and broth to the pot. Bring to boil. Cook 10 minutes, until the sweet potato starts to soften.
  3. Add remaining ingredients, except tempeh. Cook 5 minutes, until the mixture is warmed through.
  4. Blend using an immersion blender or a food processor.
  5. Return to the pot and stir in the tempeh. Cook on low for 5 minutes.
  6. Spoon into bowls, top with peanuts and enjoy!

This recipe was adapted from a Pumpkin Soup by Ambitious Kitchen.